OK, it’s not mystery meat, I just didn’t want you guys to be turned off by the real name: Venison Tacos. There I said it, take a moment to take it in…yes, I mean Bambi (well not the actual one but still…)
Cooper says: “not funny, mommy!”
Are we back on track? Here’s the deal, you know the old saying: “when life hands you lemons make lemonade”? No worries, my venison is not a lemon, it’s just that my father-in-law gave me 5 huge pieces of venison. So what’s a girl to do? At first I wanted to make a stew but since I am in my “spring” mode and not really feeling the stew motion (picture it for a second…take a moment to laugh at me…let’s continue) I thought of tacos! So, I went on the super duper internet highway and found a few ideas for my sweet bambino. (I shouldn’t say things like that, I sound cruel) One idea came from the Tasty Kitchen wedsite called: Venison Carne Guisada Tacos. If all you read at the top was venison tacos, well you’re in luck – that is what I made!
I know, I know, the tacos….
Ingredients: ( loosely based on the above mentioned Tacos)
2 pound venison roast (of course you could use any meat: beef, pork, road kill….KIDDING!)
1/2 cup flour
1 medium onion diced
1 green pepper diced (go crazy and use a red, yellow or orange if you want!)
1-2 jalapenos diced
1 14-oz can diced tomatoes *not drained
1 cup vegetable broth
salt & pepper
1 tablespoon oregano
1 cup cilantro roughly chopped
1-2 tablespoon chili powder (optional and to taste)
3 garlic cloves finely diced
juice of 1/2 lime (keep other half for serving)
Dice your meat into bite size pieces, roughly 1/2-inch size. Put in a large bowl and toss with flour. Working in batches, brown your meat in a large pan coated with a little olive oil. Once your meat is brown put in your crock pot. Using the same pan (with a touch more olive oil) add your vegetables; onions, jalapenos and green peppers. Cook for 3-4 minutes then add your broth, tomatoes, salt, pepper, oregano, cilantro, chili powder and garlic. Bring this to a boil. Turn your burner off and put everything over your meat in your crock pot. Add your lime juice and mix everything well. Cook on high for 4-5 hours or low 8-10 hours. The smell alone was driving me crazy and although I know it is “bad” practice to keep opening the crock pot…well, I couldn’t help myself.
Serve with: sour cream, mexican rice, quacamole, chopped onion, fresh cilantro, shredded mexican cheese, salsa, hot sauce, refried beans and of course quarters of lime pieces to be perfectly squeezed over a HUGE taco! YUMMMMMMMY!
Here is a look at one:
Printer friendly: Venison Tacos
Peace and a little mystery,